Semmel Pudding

Ingredients

• Work 4 ozs. of butter into a cream
• the yolks of six eggs
• 8 ozs. of white sugar
• 1 oz. of pounded almonds
• a spoonful of rum
• 12 ozs. finely grated white roll (semmel)
• a pint of milk

Method

1. 1

   Cream butter, add egg yolks, sugar, lemon peel, juice, almonds, spice, rum, and grated roll crumbs.

2. 2

   Gradually add milk and beaten egg whites.

3. 3

   Bake in a buttered mould for one hour.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 157. The excerpt below is the record exactly as published.

Semmel Pudding. (German Recipe.) Work 4 ozs. of butter into a cream. Add the yolks of six eggs, one after the other. Rub the peel of half a lemon into 8 ozs. of white sugar ; pound this and add it. Add also a little of the juice of the lemon, i oz. of pounded almonds, a little pounded spice, a spoonful of rum, a few bits of finely sliced peel. When all the above has been well stirred together, 12 ozs. fineh' grated white roll {semmel) POTATO PUDDIXGS. 391 crumbs or bits of broken biscuit pounded must be added, and very gradually a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.